Wild Salmon Fillets with Basil and Hazelnut Crust | PCC Natural Markets

Wild Salmon Fillets with Basil and Hazelnut Crust

Serves: 4

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

As the salmon cooks, the topping bastes the fish and keeps it beautifully moist. The peppery brightness of fresh basil is perfectly balanced by the earthy Northwest hazelnuts.



Cut the salmon into 4 equal portions.

Place the remaining ingredients in a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat the salmon in this mixture. Refrigerate for 30 minutes, or up to overnight.

Place the salmon, skin side down, on a hot grill and cover the grill. Cook for 15 to 20 minutes, depending on the thickness, or until the salmon is opaque through. To serve: with a pancake spatula, scoop each fillet off its skin and directly onto a warmed plate. Garnish with basil leaves and lemon slices.


Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: salmon


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login